|Carley-Jane stands in front of fennel |
(the veggie that looks like celery behind the peas)
|Carley-Jane serves a customer|
One other interesting thing that he points out about fennel in this summer season of marathon race running: Fennel is the Greek name for marathon. In 490 B.C.E., the Greeks defeated the Persians in a fennel field that was exactly 26 miles and 385 yards from Athens. They sent a runner bearing the good news back home, and ever since then the length of a marathon race has remained the same distance from the fennel field into the town: 26 miles, 385 yards.
Fennel is something that I have never cooked with, so I was curious about it. When I asked Janelle about it (and clearly pressed her with too many questions!), she introduced me to Carley, a wonderful girl who works at her booth.
Carley-Jane loves to cook and has an excellent blog called Northern Urbanites. And she is very knowledgeable about the food that she brings to market. She assured me that quite often, people use fennel the way they use onions in a dish and that most often the white base is the part that is used the most. It's an easy substitution to make. And she has generously shared a wonderful recipe, developed especially with her questioning customers in mind! Thanks, Carley-Jane!
Fennel can be found at Riverbend Gardens. Both Riverbend Gardens and The Holden Colony carry carrots and onions and celery at our market. Holden Colony has wonderful fresh garlic bulbs at their booth, as of this week. Dargatz Family Farm has beautiful fresh thyme plants. And you can contact Joan at Sunworks Family Farm to order a pork hock ahead of time to be brought to market for you: firstname.lastname@example.org or 1-877-393-3133.
fennel and pork hock risotto
2 Pork hocks
pork hock instructions
3 tbsp. Canola oil
1. In a pot over medium heat, add oil. Once hot, add onion and fennel.
1. Slice fennel extremely thin (using a mandolin if you have one on hand); toss with the apple vinegar and season.
2. Stir the risotto to incorporate the butter, cheese, and pork, seasoning to taste.
3. Divide the risotto between plates and top with sliced fennel and fronds.
4. Eat immediately.
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Contributed by Sheri Hendsbee